Fish - Alan's Cookbook

Shrimp and friends with saffron linguini
A delicious and aromatic way to enjoy shrimp, calamari and
scallops.
Shrimp
Calamari
Scallops
Linguini
Onion
Celery
Paprika
Saffron
Salt and pepper
Olive oil
Cognac or brandy
Clam broth
Cream
Salt and pepper
I usually use about 2 parts shrimp to one part
calamari and one part scallops. Buy large scallops
and cut them into quarters, in preference to the
small kind.
Fresh or homemade pasta will absorb the flavors
of the saffron better, so I recommend that for
this dish. But dried pasta will also work.
Bring a large pot of water to boil and put a
spoonful of paprika, a generous pinch of saffron,
some salt and pepper, and a spoonful of oil in it.
Let it boil a few minutes to release the flavors
from the spices. Add the pasta and cook until al
dente, about 3-4 minutes for fresh pasta and 10-
11 minutes for dried linguini. Pour off the liquid
(you can save it if you want) and drain the pasta.
Add a dollop more of oil and stir to coat it and
prevent it from sticking together.
While the pasta is getting ready, put some oil in a
hot chefs pan. Place the shrimp and let fry for a
minute, tossing frequently. Toss in a shot of
cognac, and light it to burn off the alcohol and
singe the shrimp. Take out when just done and
set aside. Repeat with the other seafood.
Deglaze the pan with a bottle of clam broth.
Reduce until a bit thick. Meanwhile, prepare a
small amount of celery and onion mirepoix. Add
that, and several dollops of cream and a couple
shakes of paprika to the reduction. Season to
taste. Combine with the seafood and serve over
the linquini.
Serves: 4 per lb shellfish
Cooking time: 40 minutes
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